Bella Cucina had one of the prettiest displays at the show.They also had SALT - flavored salts...Please tell me why I don't get this?This I get :)Single origin chocolate and vanilla ice cream from CHOCTAL.Like all the single origin chocolate bars around,From Ghana, Costa Rica, Dominican Republic etc.Very Yummy even if my taste buds can't remember what those different chocolates taste like.

Not ice cream but balls of evervescent bath lotions! This blurry picture gives you an idea what the show looks like...HUGE and this is just the downstairs!I haven't made it to the upstairs yet.Do you want more? Let me know :)I've always heard about New Zealand's/Australia's national dessert,

The Pavlova dessert was first created in the early 1930s in honor of Russian ballerina, Anna PAblove by Australian chef, Herbert Sachse.

It's a soft meringue cake, crispy on the outside but light and fluffy inside and topped

with whipped cream and fruits!In ALMOST FRENCH, authorSara Turnbull, makes it for her French relatives and knocks their socks off.Delicious but sweeeeeeeeet!New Zealand saved the day with their fresh Kiwis.You long for some real food at these tasting extravaganzas.The spare carrot or a Kiwi cleanses and refreshes your palateso you can keep going and forge onward tasting, tasting, tasting.Very selectively of course!

WOW. I can see I'm behind in Paris Breakfast Land!! Thanks for the tour. Merci!

Years ago I met the owner of Bella Cucina through a friend of mine in Atlanta. She had a little sandwich establishment in an Antique store. I loved her logo, which at the time had a line drawing of an Italian woman with a basket of food on her head. Because I loved it so much I bought the t. shirt, it was the ONLY shirt I have ever worn with words on it!

I've had Australian Pavlova a number of times - and it is one of my favorite desserts. The local shop here makes it with a *passionfruit* custard on top of all that meringue, which is then garnished with fresh fruit and bits of very dark chocolate. There couldn't be a more luscious combination of flavors, in my tongue's humble opinion.